This zesty jambalaya is a guaranteed crowd-pleaser. Packed with shrimp, chicken, and sausage, it’s prepared in a single large pot or deep skillet—ideal for entertaining.
When I need an easy, satisfying meal for a beachside gathering, this jambalaya is my go-to. I’ve made it countless times and it never disappoints—rich, well-seasoned, and hearty enough to feed a crowd.
Why You’ll Love This Recipe
This jambalaya is a true one-pot meal: flavorful, straightforward, and filling. It combines protein, vegetables, and rice in one pan so you don’t have to fuss over multiple dishes. It’s perfect for holidays, backyard parties, or any time you want a fuss-free main that tastes like you put in a lot of effort.
Ingredients You’ll Need
- Olive oil
- Boneless skinless chicken thighs (cubed)
- Salt and freshly ground black pepper
- Yellow onion (chopped)
- Celery (chopped)
- Red and green bell peppers (chopped)
- Garlic (minced)
- Low-sodium chicken broth
- Can of diced tomatoes
- Can of tomato sauce
- Long grain rice (uncooked)
- Creole seasoning (Tony Chachere’s recommended)
- Bay leaf
- Dried thyme leaves
- Smoked or andouille sausage (sliced)
- Shrimp (cleaned and deveined)
- Chopped fresh parsley and hot sauce for garnish (optional)
Jambalaya is one of my favorites because it’s bold in flavor, cooks in a single pot, and combines several food groups in one satisfying dish. Minimal cleanup and maximum impact—pair it with a cold beer or a glass of wine and you’re set.
Step-by-Step Instructions
1. Brown the chicken. Heat 2 Tbsp. olive oil in a very large sauté pan or Dutch oven over medium heat. Season cubed chicken with salt and pepper, add to the pan, and cook 8–10 minutes, stirring occasionally, until nicely browned and mostly cooked through. Remove chicken with a slotted spoon and set aside.
2. Sauté the vegetables. Add the remaining 2 Tbsp. olive oil to the pan. Add the chopped onion, celery, and bell peppers and cook 5–6 minutes until softened, scraping up any browned bits from the bottom of the pan. Stir in the minced garlic and cook 1 more minute.
3. Combine and simmer. Add the chicken broth, diced tomatoes, tomato sauce, uncooked long grain rice, Creole seasoning, bay leaf, dried thyme, sliced sausage, and the cooked chicken. Stir to combine, bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer 25–30 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
4. Add the shrimp. Stir in the cleaned shrimp and continue cooking, stirring often, until the shrimp turn pink and are cooked through. Remove and discard the bay leaf, then taste and adjust salt and pepper as needed.
Serve hot, garnished with chopped parsley and a squeeze of hot sauce if you like. No side dishes are necessary—this dish delivers everything in one pan.
If you try the recipe, let me know how it turns out. I’m happy to answer any questions in the comments. Enjoy!
Cook’s Notes
Use a Dutch oven or a very deep, large skillet. A Dutch oven is ideal to avoid overflow and keep the heat even.
This recipe halves easily for a smaller group.
Either smoked or andouille sausage works well. I often use Johnsonville or Aidells.
More Cajun and Creole Favorites
Shrimp Etouffee Vol au Vents
Cajun Poutine
Lobster Hush Puppies with Creole Remoulade
Jambalaya
Print Recipe
SaveSaved!
Pin Recipe
Ingredients
- 4 Tbsp. olive oil
- 1 lb. boneless skinless chicken thighs, cubed
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 1/2 cups yellow onion, chopped
- 1 cup celery, chopped (2-3 ribs)
- 1 1/4 cups red bell pepper, chopped
- 1 1/4 cups green pepper, chopped
- 4 cloves garlic, minced
- 3 cups chicken broth
- 28 oz. can diced tomatoes
- 8 oz. can tomato sauce
- 2 cups long grain rice, uncooked
- 1 1/2 Tbsp. Creole seasoning, I use Tony Chachere’s
- 1 bay leaf
- 1 tsp. dried thyme leaves
- 1 lb. smoked sausage, cut into 1/2 inch slices
- 1 1/2 lb. shrimp, cleaned and deveined
- chopped fresh parsley and hot sauce for garnish if desired
Instructions
-
Heat 2 Tbsp. oil in an extra large saute pan or Dutch oven over medium heat. Sprinkle chicken with salt and pepper. Add chicken to pan and cook, stirring often, for 8-10 minutes until nicely browned and mostly cooked through. Remove chicken with a slotted spoon to a plate.
-
Add remaining 2 Tbsp. oil to the pan along with onions, celery, and peppers and cook for 5-6 minutes, until softened, stirring to loosen brown bits from the bottom of the pan. Add garlic and continue to cook for 1 minute.
-
Add chicken broth, diced tomatoes, tomato sauce, rice, seasonings, sausage and cooked chicken and stir to combine. Bring to a boil over medium-high heat. Once mixture starts to boil, reduce heat to medium-low, cover and simmer, stirring often for 25-30 minutes or until rice is cooked.
-
Stir in shrimp and continue to cook, stirring often until shrimp are pink and cooked through.
-
Remove bay leaf and season with salt and pepper to taste.
Notes
You can also half this recipe for a smaller crowd.
You can use smoked sausage for this recipe or andouille sausage. I use either Johnsonville or Aidells.